British Food

BRITISH FOOD Done by Victorya Corneva, a pupil of the 8th “A” form The Aim of Research is to learn out more about the people of Great Britain, their customs and traditions, their food as one of the parts of everyday and festival life. The practical aim is to learn out about the awareness of English learners about British food, to learn out more about the language of food, to make up the glossary of typical English food and suggest some recipes of British cuisine. The tasks are: • to learn books and articles about food, • to look for different examples of descriptions of meals and food in the original literature, •to classify examples of food in accordance to its purpose, • to analyze the answers of English learners about food, •to raise interest and motivation to learning English . The subject of the research is British food, the object is Lexicology and Sociology, learning out how traditions and customs can change the language. To learn it we have used some methods of research such as comparative, linguistic and contextual analyses. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have setled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala." British cuisine has traditionally been limited in its international recognition to the full breakfast, fish and chips, and the Christmas dinner. Other famous British dishes include the Sunday roast, steak and kidney pie, shepherd’s pie, and banger and mash. British cuisine has many regional varieties within the broader categories of English, Scotish, Welsh, and Irish cuisine. Each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Abroath Smokie Abroath, and Welsh cakes. English Cuisine English cuisine is shaped by the climate of England, its island geography and its history. In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. Bread There is a wide variety of traditional breads in Great Britain, often baked in a rectangular tin. Round loaves are also produced, such as the North East England speciality called a stottie cake.A cottage loaf is made of two balls of dough, one on top of the other, to form a figure-of-eight shape. A cob is a small round loaf. There are many variations on bread rolls, such as baps, barns, breadcakes and so on. Rhy bread is mostly eaten in the form of Scandinavian-style crisp bread. Malt loaf is a dark, heavy and sweet bread. Cheese English cheese is generally hard, and made from cows' milk. Cheddar cheese, originally made in the village of Cheddar, is by far the most common type, with many variations. Tangy Cheshire, salty Caerphilly, Sage Derby, Lancashire Cheese, Red Leicester, creamy Double Gloucester and sweet Wensleydale are some traditional regional varieties. Cheddar and the rich, blue-veined Stilton have both been called the king of English cheeses. Cornish Yarg is a successful modern variety. Fish and seafood Although a wide variety of fish are caught in British waters, the English tend to mainly eat only a few species. Cod, haddok, plaice, huss, and skate are the fish-and-chip shop favourites. A few other species, such as coley and pollock are found in the anonymous form of breadcrumbed fishcakes and fishfingers. Pilchards (large sardines), feature in the Cornish speciality, Stargazy Pie. Salmon, haddok, mackerel or herring may be smoked, the last in the form of kippers, buckling or bloaters. Herring may also be served pickled as rollmops. Pies, pastries and savoury puddings The English tradition of meat pies dates back to the Middle Ages, when an open top pie crust was used as the container for serving the meat and was called a coffyn. Meat pies generally contain standard fillings such as chicken-and- mushroom, steak and ale, minced beef and onion, lamb, mixed game or meat- and-potato. Pork Pie is usually eaten cold. Open pies or flans are generally served for dessert with fillings of seasonal fruit..

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